- 75 grams coarsely ground coffee
- 500mL cold water
Combine the above in a large enough jar or pitcher. Allow to steep for 12-24 hours, then strain.
I use a Hario mizudashi pitcher (affiliate link) to make the process a lot easier.
This is pretty great on its own, but with my most recent batch (using the same overly-caramelly dark roast as in the coffee soda experiment), I poured it into a nitro cream whipper (affiliate link) and gave it a nitro boost. The resulting coffee was a bit foamy (I probably shook it too much and brought in too much nitrous) but it tasted way creamier and sweeter, without any need for cream or sugar. And, this has the benefit of being decaf; as far as I know none of the local or chain coffee shops offer decaf cold-brew, and certainly not nitro decaf.
Just a word of warning: decaf coffee still has some caffeine in it, and the cold-brew process is extremely efficient at extracting every last little bit. If you’re particularly caffeine-sensitive you’ll still want to limit your consumption of this.